Prebake the pie crust in a pie pan for 12 minutes at 200 C. Cut the pumpkin in small dice and sauté in oil until tender, but still with bite. Grate the cheese. Beat eggs together, then mix in cream, skyr, and cheese. Season with salt and pepper. Place the pumpkin down in the curst and pour the egg mixture atop. Bake for 30 minutes, or until golden and set.

Place the crust in a pie pan and pre-bake it at 200 C for 12 minutes. Peel the carrots and beets, cut them into small pieces, and boil until tender in lightly salted water. Strain the water from the carrots and beets, then mash them. Blend the mash with pressed garlic, cheese, kippers, egg, maize, salt, and pepper. Pour the mixture into the crust. Bake at 180 C for 30 minutes and serve with pea sprouts and a green salad.

If not done already, remove the innards from the chicken. Wash the chicken well. Bring the chicken and water to a boil in a large pot. Skim the broth and add onion, carrots, leeks, cloves, bay leaves, and salt. Reduce heat to low, cover, and let cook for ca. 45 minutes or until the chicken is cooked through. Take the chicken and vegetables out of the broth. Discard the vegetables. Strain the broth and skim the fat off- reserve 4 dl for using now and save the rest for later. Let the chicken cool down enough to handle and pull the meat off like one does pulled pork.

Strain the asparagus and reserve the liquid that comes out of the jars. Melt butter in a thick-bottomed pot on medium heat. Add the flour and stir constantly for 2 minutes. Add the asparagus water and bring the mixture to a boil. Add the chicken broth and bring to a boil again. Add the chicken, asparagus, salt, and pepper. Cook on low, stirring occasionally, for ca 2 minutes.

Bake the mini pie shells according to the package directions (heck, do this right off the bat and just warm them up when you’re ready to serve!) Pour ca. 3/4 dl chicken mixture into each pie shell. Garnish with cress and serve immediately.

Dice the bacon and fry up crisp in a pan. Cook the spaghetti for 20 minutes, strain the water from it, and toss the pasta in the grease. Remove skin and bones from the herrings and add the herring meat in pieces. Beat the eggs with cream and pour into the pan over the bacon, spaghetti, and herring. When stiff, sprinkle with chopped chives and serve with mustard and Danish rye bread.

Make the crust:
Heat oven to 190 C. Blend the 2 types of flour with salt. Dice the butter and cruble it into the flour with your hands. Gather the dough together with a bit of cold water and press it out into a greased pie pan. Prick with a fork. Bake for 10 minutes. Leave the oven on.

Make the filling:
Thinly slice the garlic and onion. Fry both in oil in a pan on medium heat. Season with salt. Beat egg, yoghurt, and milk together. Add Parmesean and season with salt and pepper. Cut the salmon into 8 pieces. Cut the broccoli into small florets. Distribute the onion-garlic mixture, broccoli and salmon atop the crust and pour the egg mixture over. Bake for about 30 minutes or until done.

Dough: Blend flour, breadcrumbs, salt, and pepper together, then knead the butter into the mixture. Add water, when the butter is finely distributed, and gather the dough quickly. Pres it out into a large, greased pie pan- cover the sides first and then distribute it down into the bottom. Place the pan in the freezer for 1/2 an hour and preheat your oven to 200 C (not convection.)

Filling: Grate the three cheeses and blend them with egg, salt, pepper, cayenne, chili pepper, and cream.

Quiche: Remove the pan from the freezer and set it into the oven. Bake for 15 minutes, then spread mustard over the bottom as soon as you take the pan out of the oven.
Pour the filling into the pre-baked crust and bake for about 30 minutes or until set, depending on your oven.
Serve the cheese quiche warm, and you have a refined dish for your lunch table.